Opis
A delightful pistachio raspberry cake that combines nutty flavors with tart raspberries.
Składniki
Skala
- 1 cup pistachios, shelled
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instrukcje
- Preheat your oven to 350°F (175°C).
- Grease and flour a cake pan.
- In a food processor, blend pistachios until finely ground.
- In a bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Combine ground pistachios, flour, baking powder, and salt in another bowl.
- Gradually add dry ingredients to the wet mixture.
- Fold in the raspberries gently.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Uwagi
- Store leftovers in the refrigerator.
- Serve with whipped cream for extra flavor.
- Use frozen raspberries if fresh ones are not available.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 35 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 280
- Cukier: 15g
- Sód: 150mg
- Kwasy: 12g
- Nasycony tłuszcz: 5g
- Tłuszcze Nienasycone: 6g
- Tłuszcze trans: 0g
- Węglowodany: 38g
- Włókno: 2g
- Białko: 6g
- Cholesterol: 40mg
Słowa kluczowe: pistachio raspberry cake